Wine / Sparkling Wine / Schnaps

South Tyrolian Wines,
Simlply irresistable.
The Southern Tyrol Wine Road (the main growing region of South Tyrol) runs at the west side of the Etsch Valley along the Mendel Mountain Range from Sigmundskron through the wine growing towns of Frangart, Girlan (winery Brigl), Eppan (with St. Michael, St. Pauls and Missian), Kaltern, St. Josef at Kalterer Lake, Tramin, Kurtatsch, Magreid, and Kurtinig towards Salurn. This area annually produces 300,000 to 400,000 hectoliters of wine of which 65% is red wine and 35% is white. The most well known South Tyrolean varieties are the Vernatsch (ruby red, dry, mild and refreshing, consumed as a young wine), the Lagrain (mainly grown around Bolzano with 2 varieties: the Lagrein-Kretzer: a rose, fresh, fruity and enjoyed young; the Lagrein dark: full bodied, deep red, and velvety. The Gewürztraminer (mainly grown in Tramin) a heavy, full bodied white wine with a rich bouquet. The Blauburgunder (originally only grown in France) a dark, dry and full bodied red wine. The Merlot (brick to ruby red, light, pleasant and refreshing, and the Cabernet (first dark and ruby red but during prolonged storage turning brick red with a mild taste). These excellent South Tyrolean wines can of course be sampled at a winery tour with wine tasting at the end or during the Wine Tasting Weeks. The most famous Wine Tasting Weeks are: The Bolzano Wine Tasting (in spring), Comparative sampling of Gewürztraminern from around the world (in Tramin in May), the Kalterer Festival (in late summer), the Traminer Wine Tasting Stroll (end of September), and the Unterlandler Wine Tasting Week (in Auer at the second part of October), plus many more.

SPARKLING WINE,
Real tasty!

TREBERSCHNAPS,
This guarantied to warm your heart! Treberschnaps, frequently just called Treber or Grappa is distilled from grape stems.

ENZIANSCHNAPS,
Great for the digestion. The Enzianschnaps is frequently called bitters and is usually consumed after a heavy and plentiful meal. This improves the digestion. For the production of the Enzianschnaps mainly the root and the flowers of the gentian plant are being used. A fever lowering component is also attributed to the gentian.

LATSCHENSCHNAPS,
For your health! The “Latschenkiefer” is part of the family of the mountain pine woods. The needles contain healing, ethereal oil with a spicy scent. The oil has a positive effect on the human body by, for example, increasing circulation and loosening bronchial mucus. Therefore, an alcoholic extract is frequently made from the Latschenkiefer. After two to three weeks the spicy flavor of the oil and its healing powers have traversed into the liquor. Once in a while a small shot of Latschenschnaps can be very healthy.

OBSTLER,
Fruity in its flavor. In the production of “Obstlerschnaps”, usually 2 (apples and pears) or other fruit varieties are distilled together. The share of the distillate amounts to approx. 50%. The apples and pears used in the production process are of course locally grown. Experience this fruity freshness!

FRUIT FLAVORED SPIRITS,
Simply refreshing! Quite frequently around here one encounters apricot (see section on Apricot) - or pear flavored spirits (Williams, see Pears). During processing, about 5 kg of fruit is being used in connection with 20 liters of alcohol. For the production of fruit flavored spirits only select and of course fresh locally grown fruit is being used.

BLUEBERRY LIQUOR,
Fiery 22 Vol. %. During the production of Blueberry Liquor blueberries are usually exposed to fruit spirit. The curing time is ordinarily two to three months. Blueberry liquor is customarily being served as a digestive.

ELDERBERRY LIQUOR,
Naturally in taste! During the production of the Elderberry Liquor (22 Vol. %) elderberries are exposed to fruit spirit. The curing time in that case also takes two to three months. While exposed during this 2 month long process, color and also vitamins of the elderberries transcend into the liquor. Elderberry Liquor is customarily consumed after a meal to improve digestion.

BLACK CURRANT LIQUOR,
invigorates body and soul. Invigorating and at the same time relaxing properties are attributed to the black current. During production black currants are exposed to fruit spirit (curing time: 2 -3 months). Black Currant Liquor has a very fruity flavor.

WILD BERRY LIQUOR,
A wonderful mixture! In its production, Wild Berry Liquor mainly contains elderberries, black currants, blueberries, and blackberries. This fruity mixture is concocted and the liquid separated after two to three months. Wild Berry Liquor is most of the time enjoyed after a meal.

Worth mentioning are also RASBERRY and APPLE LIQUOR,
For its production only homegrown products are used. Fruit Liquors are usually exciting because of their refreshing and fruity flavors. The production process is similar to the afore-mentioned liquors.